Kittencal's Beef Burritos

• pinto beans or dry pinto beans↗2 cups
• lean ground beef↗2 lbs
• cayenne pepper↗1⁄2 teaspoon

  (or to taste)

• taco seasoning mix1

  (1 1/4 ounce) package

• large onion↗1

  finely chopped (or use 2 medium onions)

• small green bell pepper1

  seeded and chopped

• minced fresh garlic2 tablespoons
• jalapeno pepper↗1 -2

  seeded and finely chopped

• seasoning salt

  (or taste, or use white salt)

• coarse black pepper↗1 -2 teaspoon

  (or to taste)

• salsa1 1⁄2 - 2 cups

  (or to taste)

• diced chile1⁄2 cup

  (or to taste)

• grated Monterey jack cheese2 cups

  (or to taste)

• grated cheddar cheese↗1 1⁄2 cups

  (or to taste)

• flour tortillas↗6 -10

  6 -10

Step-by-step instructions

1. 1

   If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon.

2. 2

   Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper.

3. 3

   Add in chilies and salsa; stir into beans.

4. 4

   Stir in grated cheeses; mix well.

5. 5

   Spoon into flour tortilla, and fold.

6. 6

   Wrap in foil and bake for 20 minutes at 350 degrees.

7. 7

   **You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil.

8. 8

   **To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.